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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup is a fast make ahead, if needed, but it won't last long enough. You may use your favorite combination of mushrooms. Pour into containers if freezing, leaving about an inch of headspace. To reheat transfer to heavy bottomed saucepan, heat, covered on medium about 20 minutes. Ingredients:
8 oz. shitake or button mushrooms |
6 oz oyster mushrooms |
1/3 cup chopped shallots |
2 tbl butter |
1/2 tsp salt |
1/4 tsp pepper |
flour, enough to absorb liquid |
1 14 1/2 oz can vegetable or chicken broth (1 3/4 cup) |
2 cups half & half or light cream |
Directions:
1. Remove any tough or woody stems from mushrooms. Cut the
2. mushrooms into medium to small pieces.
3. In a large saucepan cook mushrooms and shallots in melted butter, uncovered, over medium high for 4 – 5 minutes or until tender, stirring occasionally.
4. Stir in flour, salt and pepper. Add broth. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more.
5. Stir in half & half, heat through, ladle into bowls
6. Makes 6 generous side dish servings.
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